HOOTS - General Manager

HOOTS - General Manager

Hoots Restaurants offer fast casual dining with a limited, moderately-priced menu that features chicken wings, seafood, sandwiches, and salads, together with beer and wine along with other food and beverage offerings and merchandise.   

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. The General Manager (GM) plans, directs, and manages various areas of responsibility within the operation; specifically, Hospitality, Safety, Cleanliness, Dining Room, and Kitchen. Assures operation runs efficiently and according to company policy and standards. Ensures vendors and suppliers are properly compensated and are meeting the needs of the business. Accountable for hiring, orientation, scheduling, training, compliance with policies, and development of restaurant employees to ensure they are successful in their individual roles. Responsible for general business administration to include payroll, risk management, human resources, marketing and financial reporting. Manages the entire Hoots operations team, including, but not limited to kitchen, cashier, counter-service, cleaning, and alcohol sales. This supervision includes assessing the needs of the restaurant physical structure and equipment as well as personnel. Regularly and customarily directs the work of all staff level and shift managers on duty or delegates that task to a shift manager. Promotes the business, builds sales, increases profits, ensures guest satisfaction, and brand integrity. Enforces Standard Operating Procedures (SOP) in the Back of the House to ensure Food Specification (SPEC) Procedures, responsible to ensure guest safety, employee safety, food-handling, receiving, and storage procedures. Reviews, analyzes, and completes all necessary daily, weekly, and/or monthly paperwork regarding all store operational aspects. Assesses, and troubleshoots inventories; oversees the process of ordering and setting par levels with use of proformas; completes accurate prep sheets and setting of par levels. Meets profitability and sales goals through proper budgeting, forecasting, tracking and Profit and Loss reconciliation. Disciplines and counsels employees in coordination with the designated Human Resources, and/or Operations Department personnel. Accounts for cash or funds generated from all sources; responsible for reconciliation, recording and control of cash. Ensures the safe operation of equipment and working conditions to prevent hazards and/or accidents to employees and customers. Attends all mandatory meetings of Hoots pertaining to store operations. Conducts oneself in a professional and respectful manner always, leading by example, and enforcing Hoots policies. Interacts and communicates with all employees and customers daily. Greets guests. Handles customer & employee complaints and has good crisis management skills. Plans and participates in in-store and off-site promotions. Ensures adherence to the grooming and uniform guidelines. Works co-operatively with others in an environment of mutual professionalism, dignity, and respect.  

EDUCATION and/or EXPERIENCE  The GM must have the equivalent of a High School Diploma. Must have successfully passed all Back of the House (BOH) and Front of the House (FOH) Trainer Certification Classes. Must have completed Hoots, federal, state, and local municipal alcohol and sanitation/food safety certifications. 

LANGUAGE SKILL  Verbally advocates company goals. Must have good customer service skills, through use of good language and communication skills. Ability to clearly present information through the spoken word; influence or persuade others through oral presentation in positive and negative circumstances.  Ability to motivate staff and guests through spoken word and actions.   

PHYSICAL DEMANDS   While performing the duties of this job, the GM is regularly required to stand and/or walk for long periods (approximately 8-12 hours); reach with hands and arms; and talk and hear.  The GM frequently is required to taste or smell food for quality. The GM is occasionally required to sit and stoop, kneel, or crouch.  The GM will be in a fast paced environment, supervising the cook line production, managing the flow of guests and the safety of guests and employees, managing food quality, and working in a hot kitchen.   The GM must occasionally lift and/or move up to 50 pounds for delivery, storage and rotation, along with assisting with trash removal.  

WORK ENVIRONMENT  Schedules may vary from week to week, including weekdays, weeknights, weekends, and holidays.  

While performing the duties of this job, the GM occasionally works near moving mechanical parts, and may also be exposed to wet and/or humid conditions, fumes from equipment or toxic or caustic cleaning chemicals. Airborne particles, extreme cold and extreme heat can occur while performing food quality rotation and stocking inventories in the freezer and walk-in coolers.  This can also occur while working at outside Hoots promotions and working in the kitchen near grills and fryers.  The noise level in the work environment is usually loud. 

CORE COMPETENCIES: • Team Player - Develops a positive, respectful, productive and professional work environment through positive connections with others and treats all associates and vendors with respect and dignity • Talent Coach - Continuously develops the competencies of both self and others; identifies needs for top talent while managing root cause for underperforming employees • Customer Focus - Delivers legendary service that meets and exceeds all customers' expectations and leverages the voice of the customer to consistently improve service, standards, cleanliness, quality, and friendliness • Results Driven - Consistently meets and exceeds goals, exhibits professional courage and innovation to drive the business forward • Business Acumen - Creates and communicates a persuasive vision, competitive winning strategies, and ensures store & individual goals are aligned with company goals 

To perform the responsibilities of a GM successfully, an individual must have the ability to perform the essential duties outlined in the accountability and responsibility section of the job description satisfactorily and in accordance with Hoots policies and any applicable laws. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Travel may be required up to 5%.